Cow's Milk Cheese

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Cow's milk is where most of the cheese world lives, and this page is the proof: it runs from a wheel of Bertinelli Parmigiano Reggiano to a spoonful of Époisses without ever leaving the species. The alpine bench (cave aged Gruyère, Comté, Challerhocker) is all cow. So are the British blues like Colston Bassett Stilton, the aged goudas with their butterscotch and crunch, Hook's fifteen year cheddar, and the triple-crèmes, which are mostly an excuse for more cream. What changes the flavor isn't just the recipe, it's the cows and what they eat. Vacche Rosse wheels come only from Reggio Emilia's original red cows. Beemster's milk comes off polder pastures that sit below sea level. Alp Blossom's herd grazes alpine wildflowers, and the wheel wears them on its rind. It's a big section, so use the filters to cut it by country, texture, or rind. Or just ask us; pointing people at the right wedge is the job. Cut to order in Beverly Hills and shipped cold to 48 states.

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